Mayonnaised Chicken

Ingredients

• hen
• cup celery
• cup almonds
• hard boiled eggs
• cups English peas
• cup boiling water
• cups stiff mayonnaise
• cup skimmed stock
• envelopes Knox gelatine
• cups chow-chow (not drained)
• cup cold water

Method

1. 1

   Boil chicken tender.

2. 2

   Dice chicken, celery, almonds and eggs.

3. 3

   Drain peas.

4. 4

   Dissolve gelatine in cold water.

5. 5

   Then add boiling water and hot stock.

6. 6

   Cool, add mayonnaise and mix well.

7. 7

   Add remaining ingredients.

8. 8

   Put in Mary Ann cake shell molds to congeal.

9. 9

   When ready to serve turn out and fill centers with tomato aspic cut in blocks.

10. 10

    Place pimentos diced and whole olives on top of mayonnaise.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 47. The excerpt below is the record exactly as published.

Mayonnaised Chicken hen cup celery cup almonds hard boiled eggs cups English peas cup boiling water cups stiff mayonnaise cup skimmed stock envelopes Knox gelatine cups chow-chow (not drained ) cup cold water

Cook this with the app: pantry check, scaling, and the assistant.